Barbecue Chicken Salad
This will become one of your go-to recipes—and for good reason.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Barbecue Chicken Salad is every bit as tasty as it sounds. It's healthy-ish and filling at the same time!
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Ingredients
For the Chicken
- 1 1/2 cups of your favorite barbecue sauce
- 1/4 cup apricot preserves
- 1 garlic clove
- 6 skin-on, bone-in chicken breasts
- 1 Tbsp. salt
For the Salad
- 1 Tbsp. salted butter
- 12 oz. (2 cups) frozen corn
- 1 15-ounce can black beans, drained and rinsed
- Juice of 1 lime
- 3 romaine lettuce hearts, chopped
- 1 cup fresh cilantro leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, chopped
- 3/4 cup of your favorite ranch dressing
Directions
- Step 1Preheat the oven to 400 ̊. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
- Step 2Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
- Step 3Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
- Step 4For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes. Add the black beans and lime juice and cook until hot, 2 minutes.
- Step 5Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl;
toss with the ranch dressing. Divide the salad among bowls and top with the chicken.
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